| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables, Grains | Chinese | Chinese, Beef | 4 | Servings |
INGREDIENTS
| – Pam Coombes RNCM95A | ||
| 2 | tb | Vegetable oil |
| 1 | Or 2 green peppers; cut into 1/8 inch strips | |
| 1 | Or 2 carrots; finely shreded into 1/8 in matchsticks | |
| 1 | Scallion, quartrd lenthwise then in 3 inch long strips | |
| 1 | lb | Beef (round or chuck) cut |
| Into fine slivers or strips | ||
| 1/8 inch by 2 inches long. | ||
| (works best if meat is | ||
| Frozen first) | ||
| 2 | tb | Dry sherry |
| 2 | tb | Hoisin sauce |
| 1 | tb | Black bean sauce |
| 1 | tb | Vinegar |
| 1 | ts | Sugar |
| 1/4 | To 1/2 ts chili paste |
INSTRUCTIONS
MM:MK VMXV03A Heat oil in the wok and stir-fry the green peppers, carrots, and scallion for 1 to 2 mins; Push aside. Stir-fry the slivers of beef for 1 to 2 mins; and recombine the vegetables. Add the remaining ingredients. Stir and heat throughly. Serve at once with rice. Serves:4 Posted to MC-Recipe Digest V1 #218 Date: Sun, 15 Sep 1996 20:01:25 +0000 From: Cheryl Gimenez <clgimenez@earthlink.net>
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